You will need:
2 chicken breasts cut into bite size pieces (I love poultry scissors for this)
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon rice vinegar
1/3 c soy sauce
3 tablespoons agave nectar
1/2 tsp ginger
3/4 tsp red pepper flakes
1/3 c brown sugar
1/2 cup water mixed with 1 teaspoon cornstarch (this has to be mixed together prior to adding it to the sauce)
Here's what you do:
- Heat about 1/2 c oil in a large frying pan or saute pan on medium heat
- Toss your chicken pieces around in a bowl of cornstarch to coat while oil heats up
- Add chicken to frying pan in a single layer (I always test the oil with one piece of chicken to make sure it's ready)
- Here's a tip, try not to flip the chicken too much- let it start to crisp up before turning. When all your chicken is good and crispy, remove from oil and drain on a paper towel. Set aside.
- Drain remaining oil (if any- no need to wipe down pan)
- Mix garlic, ketchup, vinegar, soy sauce, and agave nectar (you could also use apple or pineapple juice) in a small mixing bowl. Stir in ginger, red pepper flakes, brown sugar and cornstarch water (always save for last)
- Add your sauce to your pan and bring to a boil. Reduce heat. Sauce should thicken.
- Add your chicken back into the pan of sauce, tossing chicken around to coat. Cook on low heat for an additional 5 minutes. And you're done!
I almost always serve this with fried rice and broccoli. I will share my recipe for our favorite fried rice next week. Hope you enjoy this Bourbon chicken as much as we do. It's become a weekly favorite in our home.
Linking up for Taste of Tuesday today! Go check out all the yummy goodness over there today!